Smoked trout and potato crocchetta with salsa verde
- 09.03.2017
- 416
Salsa verde means green sauce in Italian. Its also delicious with meat and fish.
Recipe «Smoked trout and potato crocchetta with salsa verde» presented in category Recipes / Fish, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 2 large Sebago potatoes, peeled, chopped, 20g butter, chopped, 1 whole smoked trout, skin and bones removed, flesh flaked, 1 egg yolk, 1 small lemon, rind finely grated, cut into wedges , 50g plain flour, 2 eggs, lightly whisked, 90g packaged dry breadcrumbs , 50g panko breadcrumbs, 310ml olive oil, 5 cornichons, chopped, 2 anchovies, chopped, 2 tsp drained baby capers, 1 small garlic clove, peeled, chopped, 1/2 cup fresh continental parsley, firmly packed, 1/4 cup fresh dill, plus extra, chopped, to serve.
Ingredients:
- 2 large Sebago potatoes, peeled, chopped
- 20g butter, chopped
- 1 whole smoked trout, skin and bones removed, flesh flaked
- 1 egg yolk
- 1 small lemon, rind finely grated, cut into wedges
- 50g plain flour
- 2 eggs, lightly whisked
- 90g packaged dry breadcrumbs
- 50g panko breadcrumbs
- 310ml olive oil
- 5 cornichons, chopped
- 2 anchovies, chopped
- 2 tsp drained baby capers
- 1 small garlic clove, peeled, chopped
- 1/2 cup fresh continental parsley, firmly packed
- 1/4 cup fresh dill, plus extra, chopped, to serve
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
Instructions
- Place potato in a saucepan. Cover with cold water. Season with salt. Bring to the boil, reduce heat and cook for 15-20 minutes or until tender. Drain. Return to pan.
- Cook, shaking the pan, over medium heat for 30 seconds to remove excess moisture. Remove from heat. Add butter and mash until smooth. Transfer to a heatproof bowl and place in freezer for 10 minutes to cool.
- Add trout, yolk and rind to the potato mixture. Season well. Mix until just combined. Roll 2 tbs of mixture into 7cm-long crocchetta.
- Place flour, egg and combined breadcrumbs in separate bowls. Roll crocchetta in flour. Shake off excess. Dip in egg, then in breadcrumbs to coat. Place on a lined tray. Chill for 10 minutes to firm.
- Meanwhile, for the salsa verde, process the cornichon, anchovy, capers, garlic, parsley and dill until finely chopped. Season. With the motor running, add the oil and lemon juice in a steady stream and process until well combined.
- Heat the oil in a frying pan over medium heat. Cook crocchetta in 2 batches, turning, for 2-3 minutes or until golden. Transfer to a tray lined with paper towel. Sprinkle with sea salt. Serve with salsa verde and lemon wedges. Sprinkle with extra dill.